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A delicious, low-fat soup full of beans, rice, and vegetables. Ideal for folks watching calorie intake, or for those of us trying to eat more vegetables. Not to mention that it is completely vegetarian.
Serves 7 Prep time: 10 minutes Cook time: 35 minutes Total time: 45 minutes Calories: 400.18 Calories from Fat: N/A Total Fat: 2.45 g Saturated Fat: N/A Cholesterol: N/A Sodium: N/A Total Carbohydrate: 80.88 g Dietary Fiber: N/A Sugars: N/A Protein: 13.64 g Vitamin A: N/A Vitamin C: N/A
Ingredients 0.75 cup chopped celery 0.75 cup chopped onion 1 cup chopped carrots 1 (14.5 ounce) can diced tomatoes, drained 3 cups tomato-vegetable juice cocktail 2 cups water 1 leek, chopped 1 potato, peeled and cubed 1 (15 ounce) can peas, drained 1 (15 ounce) can whole kernel corn, drained 2 (15 ounce) cans garbanzo beans, drained 1 cup long-grain white rice 1 tablespoon soy sauce 0.25 teaspoon dried thyme 0.5 teaspoon ground black pepper 0.25 teaspoon garlic powder 1 teaspoon dried dill weed
Directions 1. In a large pot over high heat, combine the celery, onion, carrots, tomatoes, tomato-vegetable juice, water, leek, potato, peas, corn, beans, rice, soy sauce, thyme, ground black pepper, garlic powder and dill weed. 2. Bring to a boil, reduce heat and simmer for 30 minutes, or until vegetables are tender.
Posted by HoodiaPharm HungerAway ::
5:03 AM ::
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